Prep 10 mins
Cook 12 mins
Tangy turkey from Cooking Light.
- 8 (2 ounce) turkey breast cutlets
- 2 1⁄2 tablespoons all-purpose flour
- 2 teaspoons olive oil, divided
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 tablespoons lemon juice
- 1 lemon, sliced (optional)
- fresh sage sprig (optional)
- Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Dredge in flour, set aside.
- Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
- Add half of the cutlets, and cook 3 minutes on each side or until browned.
- Transfer cutlets to a serving platter, keep warm.
- Repeat procedure with remaining 1 teaspoon oil and cutlets.
- Sprinkle cutlets with salt, pepper and lemon juice.
- If desired, garnish with lemon slices and fresh sage sprigs.
Light and delicious. I mixed some dried sage into the flour instead of sprinkling fresh at the end. It was the only recipe for turkey cytlets that didn't call for any kind of broth/stock so thank you for that. Overall a wonderful part of a light spring meal.
These are a great low-fat and low calorie weeknight dinner. It was definitely delicious and very fast to prepare. Thanks for posting it.
I used Italian Shake and Bake instead of flour and skipped the salt. It turned out excellent! Thanks!